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Creme caramel au Grand Marnier recipe
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To make the caramel, place the sugar and water in a pan. Cook gently stirring occasionally until the sugar has dissolved. Bring to the boil but do not stir while the syrup is boiling. Continue to boil until the syrup reaches a deep golden brown. Then pour into a ring mould. Place the milk and vanilla pod in a pan and warm gently. Mix the eggs, egg yolks and sugar together. Remove the vanilla pod from the pan. Pour the milk on to the egg mixture and stir gently to mix. Strain into the caramelised mould. Stand the mould in a roasting tin containing boiling water. Bake in a moderate oven gas 3 160c or 325f for 50 to 60 mins until set.
To finish 2 oranges
150ml / 1/4 pint of double cream
2 teaspoons of icing sugar
2 tablespoons of Grand Marnier
Turn the mould out on to a serving plate Segment the oranges and arrange around the edge. Whip the cream with the sieved icing sugar and Grand Marnier and pipe or spoon in to the centre of the caramel custard.
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